Vanilla Custard Cream Horns Food

VANILLA CUSTARD CREAM HORNS

Steps:

• Add the egg yolks, sugar, cornstarch, vanilla extract, and salt to a medium bowl. Whisk until smooth and lighter in color. Pour the milk into a medium saucepan, place over medium-low heat and heat the milk until warm. Slowly add in the egg mixture and, using a wooden spoon, stir constantly.
• Cook over medium heat while stirring constantly until thickened, then remove from hear, immediately pour into a bowl and cover the surface with plastic wrap to prevent a thin custard skin from forming (make sure the plastic wrap is touching the whole surface). Set aside and allow to cool down.
• Meanwhile, preheat the oven to 350F and line a baking sheet with parchment paper.
• Using a pizza cutter cut the puff pastry into 1/2 inch or 3/4 inch wide strips. Wrap each strip around the mold overlapping a little with each round. Place the prepared cream horns on your baking sheet.
• Bake for 8-10 minutes or until lightly golden, do not allow the cream horns to turn brown! Remove from the oven, then remove each cream horn from the mold hot to prevent them from sticking to the molds. Allow the horns to cool down to room temperature before moving onto the next step!
• Transfer the vanilla custard into a piping bag, then pipe the custard into each horn. For crispy horns: dust with powdered sugar and serve immediately! For soft horns, refrigerate for at least 2 hours before serving and dust with powdered sugar right before serving!

LISA HO

Steps:

• Pre-heat oven to 180C with baking tray (in the oven).
• Give puff pastry a roll over few times to a thinner layer then divide each sheets of puff pastry into 12 long strips.
• Lightly oil conical shaped moulds (called horns ;p).
• Roll the pastry strip around each mould, overlapping a little.
• Moisten finger with water and 'glue' both end of pastry.
• Arrange on baking paper (I have a set of moulds that has a flat round opening, hence easier to arrange them straight up to get that perfect shape cones) then slide the baking paper onto hot baking tray.
• Bake for 20-25 minutes until golden in colour.
• Let the horns completely cooled before piping in custard and cream.
• Pipe custard and cream into cooled horns (see photo below)
• Dust with some icing sugar.
• Serve
• Mix custard powder with 1/2 cup of milk until smooth.
• Heat remaining milk in saucepan over medium heat.
• Add custard mix.
• Lower the heat and stir continuously until custard thicken.
• Remove from heat.
• Transfer to a bowl.
• Place a piece of cling wrap over the custard (to avoid skin forming).
• Leave the custard to cool down .
• Place in piping bag.
• Refrigerate
• Whip cream with sugar till soft peak.
• Place in piping bag.
• Refrigerate

VANILLA CUSTARD

Steps:

• Heat milk in a 2 1/2- to 3-quart heavy saucepan over moderate heat until hot but not boiling.
• While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth.
• Add 1 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 170°F on thermometer, 6 to 10 minutes (do not boil).
• Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours.

BASIC VANILLA CUSTARD

Steps:

• Have eggs ready in a bowl, and set aside where it will be within reach.
• Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
• Remove milk mixture from heat, preferably to a burner that's turned off.
• Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
• Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
• Remove pan from heat and stir in vanilla.

CREAM HORNS

Steps:

• Grease 8 cream horn metal cones. Cut the puff pastry into 1/2-inch wide strips. Starting at the point of the cone, wind the pastry around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry. Freeze in an airtight container.
• Preheat oven to 400 degrees F.
• When ready to bake, whisk the egg with the water and lightly brush the pastry with the egg wash. Shake powdered sugar all over the surfaces and place them, seam side down on a parchment paper lined sheet pan. Bake for about 20 minutes or until golden brown. Let cool on the cones. Then remove and fill the cornucopias.
• Whip the cream with the 1 tablespoon sugar until stiff, then chill it. Cut up the fruit. If desired, roll the blueberries in gold leaf to guild them. Pipe whipped cream into the pastry to fill in, then place it on a dessert plate. Garnish the cornucopia with cascading cut up fruit, then dust with powdered sugar.
• Notes about the recipe: You can also fill these with custard and fruit.

VANILLA/CHOCOLATE CUSTARD FILLING FOR CANNOLI

Steps:

• Prepare basic cream puff recipe as above. Let cool.
• Heat milk in large heavy saucepan until bubbles appear around edge. Beat egg yolks and sugar in a large bowl with wire whisk or mixer until pale yellow and thick. Beat in flour until well mixed. Gradually beat in hot milk; pour all back into saucepan. Cook, stirring constantly, over moderately high heat until mixture thickens and comes to boiling, lower heat. Mixture will be lumpy in the beginning, but lumps disappear during cooking and stirring. Continue cooking 2 to 3 minutes, over low heat, stirring constantly. Mixture will be quite thick.
• Remove from heat. Stir in butter and vanilla. Place a piece of wax paper directly on surface of filling to prevent skin from forming.
• Chill at least 2 hours. If filling becomes too stiff after it's chilled, gradually stir in 2 to 4 tablespoons cream or milk, 1 tablespoon at a time.
• To make chocolate filling following the directions for Vanilla Custard Filling, adding 1tbs + 1tsp chocolate coco powder stirring until combine. Continue with rest of recipe. Fill puffs just before serving.

VANILLA CUSTARD ICE CREAM

Steps:

• Place milk in a small pan and heat over low heat until bubbles form, and milk becomes hot; add sugar and salt, stirring to dissolve.
• Remove from heat and add 1-2 tbsp of the hot milk to the egg yolks, mixing well; add more milk to eggs and bring it up to temperature.
• Pour egg mixture back into pan and continue to cook over low heat, stirring constantly, until it starts to thicken and reaches 160°F (use a thermometer to measure), about 10-12 minutes.
• Place the pan in a sink or basin full of ice water to cool down, continuing to stir.
• When custard is just barely warm, stir in the cream and vanilla.
• Refrigerate mixture until ready to use.
• Just prior to making, pour through strainer into the ice cream maker and follow your appliances instructions for operating.
• Note: Due to differences in operating times on various machines, that is not included in the prep time.

VANILLA HORNS

Steps:

• Cream butter and sugar together. Add vanilla. Add almonds. Add the flour slowly until you can shape the dough with your hands. You may find it necessary to add a little more flour. Refrigerate the dough for 1 hour.
• Shape approximately 1 1/2 - 2 T dough into crescent moon shapes. Bake at 350 degrees on ungreased baking sheets for about 15 minutes, until light tan. Remove from oven, cool slightly and roll in powdered sugar to coat.